A composite rejuvenator was used for the rejuvenation of aged asphalt in comparison with the common rejuvenator. The effects of the rejuvenators on the performance and microstructure of the aged asphalt were investiga...A composite rejuvenator was used for the rejuvenation of aged asphalt in comparison with the common rejuvenator. The effects of the rejuvenators on the performance and microstructure of the aged asphalt were investigated by physical properties tests, dynamic shear rheometer and atomic force microscopy. The results indicate that the physical and rheological properties of the aged asphalt are restored more significantly by the composite rejuvenator than the common rejuvenator, which can be ascribed to the effective recovery of microstmcture of the aged asphalt. The composite rejuvenator has the potential to be used for the rejuvenation of severely aged asphalt since it can restore the colloidal structure of the aged asphalt effectively through composition regulation and chemical reactions between the composite rejuvenator and asphaltenes.展开更多
The present work was aimed to prepare dried vegetarian soup supplemented with some legumes. Potatoes, hull-less barley flour, carrot, tomatoes, onion, garlic, salt, black pepper, coriander and cumin (served as F1) wer...The present work was aimed to prepare dried vegetarian soup supplemented with some legumes. Potatoes, hull-less barley flour, carrot, tomatoes, onion, garlic, salt, black pepper, coriander and cumin (served as F1) were used in combination with lentil, green pea and chickpea to formulate F2, F3, and F4, respectively. Chemical, physical, rheological and sensory evaluation was performed. The results indicated that supplementation with legumes significantly enhanced the nutritional characteristics, where the dried vegetarian soup mixtures had reasonable amounts of the required nutrients particularly, protein, carbohydrates, fats, Fe and Zn with good in vitro protein digestibility and mineral availability. Moisture content and water activity predicted the extended shelf-life and stability of the dried soup mixtures. The four resultant soup samples F1, F2, F3 and F4 had a noticeable viscosity pattern characterized by a non-Newtonian pseudoplastic flow behavior. Supplementation with legumes significantly (p ≤ 0.05) affects taste, color, flavor attributes and overall acceptability of the resultant soup samples. But, it had no significant effect on thickness and appearance. The results clearly demonstrated the usefulness of supplementing the dried vegetarian soup mixtures with legumes to enhance nutritional and technological quality of the resultant soup and lentil was the most valuable addition with the highest acceptability.展开更多
基金Funded by the National High Technology Research and Development Program of China(863 Program)(No.2013AA031602)the Program for New Century Excellent Talents in University(No.NCET-10-0277)+1 种基金the Key Program for International Science and Technology Cooperation Projects of Shaanxi province(No.2012KW-09)the Doctoral Program Foundation of Institutions of Higher Education of China Research Fund for the Doctoral Program of Higher Education of China(No.20120205120010)
文摘A composite rejuvenator was used for the rejuvenation of aged asphalt in comparison with the common rejuvenator. The effects of the rejuvenators on the performance and microstructure of the aged asphalt were investigated by physical properties tests, dynamic shear rheometer and atomic force microscopy. The results indicate that the physical and rheological properties of the aged asphalt are restored more significantly by the composite rejuvenator than the common rejuvenator, which can be ascribed to the effective recovery of microstmcture of the aged asphalt. The composite rejuvenator has the potential to be used for the rejuvenation of severely aged asphalt since it can restore the colloidal structure of the aged asphalt effectively through composition regulation and chemical reactions between the composite rejuvenator and asphaltenes.
文摘The present work was aimed to prepare dried vegetarian soup supplemented with some legumes. Potatoes, hull-less barley flour, carrot, tomatoes, onion, garlic, salt, black pepper, coriander and cumin (served as F1) were used in combination with lentil, green pea and chickpea to formulate F2, F3, and F4, respectively. Chemical, physical, rheological and sensory evaluation was performed. The results indicated that supplementation with legumes significantly enhanced the nutritional characteristics, where the dried vegetarian soup mixtures had reasonable amounts of the required nutrients particularly, protein, carbohydrates, fats, Fe and Zn with good in vitro protein digestibility and mineral availability. Moisture content and water activity predicted the extended shelf-life and stability of the dried soup mixtures. The four resultant soup samples F1, F2, F3 and F4 had a noticeable viscosity pattern characterized by a non-Newtonian pseudoplastic flow behavior. Supplementation with legumes significantly (p ≤ 0.05) affects taste, color, flavor attributes and overall acceptability of the resultant soup samples. But, it had no significant effect on thickness and appearance. The results clearly demonstrated the usefulness of supplementing the dried vegetarian soup mixtures with legumes to enhance nutritional and technological quality of the resultant soup and lentil was the most valuable addition with the highest acceptability.
